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Corn and strawberry mousse cake

Corn and strawberry mousse cake

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Equipment

  • 18 cm large, 5 cm high cake ring or silicone mould
  • 16 cm large and 2 cm high (or higher) cake ring
  • 20 cm large cake pan
  • hand mixer or stand mixer
  • saucepan
  • thermometer
  • immersion blender

Ingredients
  

Strawberry confit

  • 250 g strawberries
  • 15 g sugar (1)
  • 3 g pectin
  • 10 g sugar (2) for pectin

Corn financier

  • 110 g butter
  • 50 g honey
  • 35 g icing sugar
  • 50 g flour
  • 45 g corn flour
  • 160 g egg whites (5 egg whites)

Corn and vanilla mousse

  • 300 g whipping cream (1)
  • 100 g milk
  • half vanilla bean (or 1 tbsp of vanilla extract
  • 100 g corn from the cob (or corn for pop corn)
  • 6 g gelatin 200 blooms
  • 36 g water for gelatin
  • 40 g sugar
  • 80 g egg yolks (5 yolks)
  • 180 g whipping cream (2)
  • 100 g mascarpone

Mirror glaze

  • 6.5 g gelatin powder (200 Blooms)
  • 39 g water for gelatin
  • 65 g water (2)
  • 100 g sugar
  • 100 g glucose (or white corn syrup)
  • 65 g condensed milk
  • 100 g white chocolate

Neutral glaze (spider glaze)

  • 160 g water
  • 80 g sugar
  • 5 g pectin
  • 25 g sugar for pectin
  • 65 g dextrose
  • 35 g glucose (or corn syrup)
  • 1/4 tsp coloring agent (red and yellow)

Instructions
 

Strawberry confit

  • In a saucepan, add the strawberries and sugar (1). Mix them with a hand blender and cook them for 3‑5 minutes at medium heat. Mix together your pectin with 10 g of sugar. This will prevent the formation of lumps in the confit. Remove the saucepan from heat. Add the pectin&sugar mix, add lemon juice and mix well. Put back on heat and cook for 2 more minutes. our in a mold or cake ring smaller than the one for your mousse cake (16 cm diameter) and keep in the freezer until it hardens (around 3-4h).

Corn financier

  • Preheat the oven to 200°C (400°F).
    In a small saucepan, heat the butter over medium-high heat until it melts.
    Continue to cook, swirling the pan, until it turns golden, stops crackling and smells nutty.
    Remove from the heat and pour into a bowl with honey.
    In a small bowl, stir together the corn flour, flour and salt.
    In a large bowl, beat the egg whites until foamy; continue to beat, gradually
    adding the icing sugar, until the mixture forms stiff peaks. Fold the whipped egg whites in the flour mixture then the browned butter and honey mixture.
    Bake at 200C (400F) for 12-14 minutes or until golden brown in a greased cake pan. Let it cool down, then cut off the border to get a 16 cm large sponge cake (you can use the 16 cm ring to do it). Wrap it with saran wrap. You can freeze this until use.

Corn and vanilla mousse

  • 1:Custard
    Bloom your gelatin powder with water and leave in the fridge. In a small saucepan, bring whipping cream and milk to a boil with corn and vanilla. Let this infuse for 20 minutes .
    Whisk egg yolks with sugar. Pour, (through a sieve to filter out corn and vanilla) infused milk and whipping cream (1) on egg yolks. Whisk and pour everything back to the saucepan. Cook on low heat while continuously stirring until it reaches a temperature of 179-183°F (82-84°C). Remove from stove. add gelatin to saucepan. Pour on a separate bowl and leave in the freezer (for no more than 30 minutes, we just want to cool down the custard.).
  • 2: Whip mascarpone and whipping cream to medium peaks. Fold into the custard gently.

Assembly

  • Use your 18 cm large cake ring or silicon mould (if you use a cake ring then wrap the bottom of it with saran wrap). The mould or ring should be put on a surface easiliy transferrable to your freezer (cake board or cutting board) Put the corn financier in the middle then pour corn mousse up to half the height of the ring. Add the frozen strawberry confit in the middle then pour more mousse until you fill the cake ring. Put in the freezer for at least 6 hours before glazing.

Mirror glaze

  • If you use gelatin powder, bloom it with water and let it rest in the fridge for at least 20 min. Put water (2), sugar and glucose to heat until it boils to to 103C (217F). This is very important to reach that temperature, you NEED a thermometer. Pour in a bowl with melted white chocolate, add gelatin then condensed milk. You can also add the food color powder of your choice at this point. Mix with immersion blender. Put a saran wrap on it and keep in the fridge until use.

Neutral glaze

  • Mix together sugar (2) and pectin in a small cup. In a saucepan heat to a boil sugar (1), water, dextrose and glucose. Add little by little the sugar and pectin mix while boiling. Once all the pectin mix has been added, let it boil for 3 min until everything is dissolved. Transfer your glaze to a bowl and add the food color powder of your choice then mix with immersion blender. For the purple effect that I got, I used a tiny bit of red and a tiny bit of blue food color. Put it aside in the fridge until the day of glazing.

Glazing

  • Heat up your mirror glaze to 35C (95F). Mix with immersion blender to make sure it is smooth. Heat up your neutral glaze to 55C (130F).Remove the cake from the cake ring. (If it sticks to a metal cake ring, use a blowtorch to make it less cold!).This is when you have to be fast: First pour the mirror glaze onto the mousse side of the cake. Then pour the neutral glaze along a spatula. Smooth the mirror glaze with the spatula coated with neutral glaze. It's the meeting of these two glazes that will create the spider web effect. See my reel for a video of me glazing.Place your cake in the fridge to thaw for at least 10h.